Black bean soup with hot roast pepper cream

Levi Roots drizzles a pepper and chilli cream stylishly over robust black bean soup
Black bean soup with hot roast pepper cream
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the cream

  • 2 red peppers, halved, seeds removed
  • olive oil, for rubbing
  • ½ hot red chillies, preferably scotch bonnet, seeds removed, chopped
  • ½ limes, juice only
  • 50 ml double cream

For the soup

  • 1 tbsp sunflower or groundnut oil
  • 15 g butter
  • 1 onion, roughly chopped
  • 1 large carrot, finely diced
  • 1 sticks celery, finely diced
  • 2 cloves garlic, finely chopped
  • 1½ tsp ground cumin
  • 850 ml chicken or vegetable stock
  • 3 x 400 g cans black beans, drained


1. For the cream: preheat the oven to 180C/160C fan/gas 4. Brush the peppers with olive oil inside and out and roast for about 30 minutes, or until completely soft. Put the peppers with their cooking juices into a blender with all the other ingredients for the cream. Blend until smooth. Chill until needed.

2. For the soup: meanwhile, heat the oil and butter in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic. Cook gently for a couple of minutes, then add a generous splash of water and cover with a lid. Sweat the vegetables for about 15 minutes, adding a splash of water when necessary to ensure they dont burn.

3. Remove the lid, add the cumin and cook for a minute to release its lovely aroma, then add the stock and beans. Bring to the boil, then turn down to a simmer. Cook for about 15 minutes. Leave to cool, then whizz in a blender until smooth.

4. Reheat the soup and serve hot with spoonfuls of the cream on top.

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